Paneer 200 grams
Gram flour 1 cup
Red chilli powder 1/2 tsp.
Roasted cumin powder 1/2 tsp.
Garam masala powder 1/2 tsp.
Chopped coriander leaves 2 tbsp.
Salt to taste
Vegetable oil as required
Green chutney 1/2 cup

Method:

1. Mix gram flour, red chilli powder, roasted cumin powder, garam masala, chopped coriander leaves and salt.
2. Add little water and beat the mixture to form a thick and smooth batter.
3. Cut paneer into medium size thick square shape pieces. Remove a small portion of paneer from the centre top and fill it with green chutney.
4. Heat oil in a kadhai / deep frying pan.
5. Dip the paneer pieces carefully (so that green chutney dosen’t come out) into the batter and deep fry on medium heat until golden brown.

Serve hot with any chutney.

Paneer 1/2 kg (cut in cubes)
Capsicum 2 (chopped in big pieces)
Onion 2 (chopped in big pieces)
Garlic Flakes 3-4 crushed for to get 1/2 tsp. juice
Curd 2 tsp.
Cream 2 tsp.
Turmeric Powder 1/2 tsp.
Carom (“ajwain”) one pinch
Salt according to taste

Method:

1. Mix all ingredients. Leave aside for 20 minutes.
2. Cook in microwave for 3 minutes.

Garnish with onion rings and serve hot.

Fresh paneer 200 grams
Medium onion 1
Medium tomato 1
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Magaj 1 tbsp.
Poppey seeds 1 tbsp.
Coconut powder 1 tbsp.
Salt to taste
Red chilli powder 1 tsp.
Black pepper 4-5
Cloves 3-4
Garam Masala Powder 2 tsp.
Turmeric Powder 1 tsp.
Coriander powder 1 tsp.
Cream 4 tbsp.
Vegetable oil 8-10 tbsp.

Method:

1. Heat oil in a pan/kadhai for about 1- 2 minutes.
2. Cut paneer into small cubes. Fry on medium heat till slightly brown. Turn pieces while frying. Be very careful as it splatters.
3. Keep the paneer cubes aside.
4. Next fry cloves and black pepper in the remaining oil. Add finely chopped onion, coconut powder, paste of poppy seeds and magaj to it. Continuously fry till the mixture starts separating from oil.
5. Add ginger garlic paste and heat for 2-3 minutes.
6. Add salt, red chilli powder, turmeric powder, coriander powder, garam masala and fry it for approximately 1-2 minutes more. Can you smell the flavour ?
7. Add finely chopped tomato to it. Cook it till the mixture thickens.
8. Then add some water to make thick gravy.
9. Bring the gravy to boil and then cook for 4-5 minutes.
10. Add paneer pieces and heat for 3-4 minutes.

Decorate with cream and finely chopped coriander leaves.

Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required

Method:

1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on ‘medium’ heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala. Stir well.
6. Add paneer and cooked spinach (grinded). Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.

Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.

Paneer 200 grams
Cooked green peas 1 cup
Onion 1
Tomatoes 1
Bay leaves 2
Cloves 3-4
Black pepper powder 1/4 tsp.
Ginger-garlic paste 1 tsp.
Green chilli 1
Turmeric Powder 1/2 tsp.
Red chilli powder 1 tsp.
Coriander powder 1/2 tsp.
Poppey seeds 1 tbsp.
Roasted cumin powder 1 tsp.
Garam Masala Powder 1 tsp
Vegetable oil 5-6
Salt to taste
Green coriander leaves for garnishing

Method:

1. Heat oil in a pan / kadhai.
2. Cut paneer into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters. Keep aside the paneer pieces.
3. Cut onion, tomato and green chilli. Grind it in mixie and make paste. Add ginger-garlic paste.
4. Heat remaining oil and fry bay leaves and cloves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala, black pepper powder, poppey seeds and salt. Mix well. Add green peas and fry for 2-3 minutes.
6. Add water just enough to make thick gravy. Bring the gravy to boil.
7. Add paneer pieces. Stir well and cook over medium heat for 5 minutes.

Garnish with chopped green coriander leaves and serve hot.

Paneer Cubes 1/2 cup
Onion Paste 2 tbsp
Ginger-garlic paste 1tsp
Red chilli powder 1/2 tsp
Tomato puree 1/4 cup
Turmeric Powder a pinch
Fenugreek Leaves (Kassori Methi) 1 tsp
Milk 3/4 cup
Sugar 1 tsp
Butter 1/2 tsp
Vegetable Oil 1/2 tsp

Method:

1. Heat the butter and oil in a pan.
2. Add the onion paste, ginger-garlic paste and stir for some time.
3. Then add haldi, chilli powder and tomato puree and cook till the oil seperates.
4. Add dry fenugreek leaves at the end. No gravy should be left at the end.
5. Finally add the kasoori methi, milk, sugar, salt and paneer cubes and simmer for 2-3 minutes.

Serve hot.

Paneer 200 grams
Medium onions 2
Ginger an inch
Garlic 3-4 pieces
Green chillies 2
White pepper powder 1/2 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 3/4 tsp.
Garam Masala Powder 1 tsp.
Cream 3-4 tbsp.
Dry fruits (cashew nuts, raisins, makhane) 1/4 cup
Milk 1/2 cup
Vegetable oil 8-10 tbsp.
Salt to taste

Method:

1. Heat oil in a pan/kadhai.
2. Cut paneer into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters.
3. Keep the paneer pieces aside.
4. Saute the dry fruits in a tbsp. of oil.
5. Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
6. Fry the mixture in the remaining oil until golden brown and oil starts separating.
7. Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
8. Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
9. Put a portion of the dry fruits in the gravy while it is being cooked. This adds flavour to the dish. Keep the rest of dry fruits for decorating.
10. Finally add paneer pieces and 1 tbsp cream. Heat for 5 minutes.

Shahi paneer is ready to serve. Decorate with cream and dry fruits. Coriander leaves are optional.

Spinach 1/2 kg
Paneer 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required

Method:

1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on ‘medium’ heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala. Stir well.
6. Add paneer and cooked spinach (grinded). Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.

Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.

600 grams (about 24 oz.) tender spinach washed
2 green chillies chopped
2 cup(s) cottage cheese cubes
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 teaspoon(s) cumin seeds
1 tablespoon(s) finely chopped garlic
1 tablespoon(s) finely chopped ginger
salt to taste
1 tablespoon(s) lemon juice
2 tablespoon(s) cream
lots of finely chopped fresh coriander to garnish

Blanch the spinach in lots of boiling salted water for about 3 minutes. Refresh in chilled water. Squeeze out excess water gently and blend to a fine paste with the green chillies.
Deep fry the cottage cheese cubes in moderately hot oil till light golden in color. Drain on absorbent paper.
Heat the clarified butter / oil in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger. Fry briefly till the raw smell goes away.
Add the chopped spinach puree, salt and mix well. Add water if required to get a gravy of desired consistency and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice. Simmer for about 4 minutes. Put off the heat and mix in the cream.
Garnish with chopped fresh coriander.
TIPS:

Deep fried cottage cheese cubes can be soaked in some warm water to which lemon juice and salt are added. This will keep them extra soft and prevent them from hardening.
The cottage cheese cubes can be added without frying. However, avoid stirring often as they crumble.
Do not overcook spinach for a bright green colored gravy.
Serve hot with: white rice or Indian bread (Roti, Chapati, Pooris).

Ingredients:
Boiled potatoes – 4 medium sized
Paneer – 150 gms
Chickpea flour – 4 tbsp
Baking soda – A pinch
Oil – For deep frying
Tomatoes – 2
Onion – 1
Salt & ginger – According to taste
Chilli powder – 1 tsp.
Corriander powder – 1 tsp.
garam masala – 1 tsp.
Turmeric – 1 tsp.
Amchoor – 1/2 tsp
Method:
Take the potatoes and mash them, and it to the panner and the rest of the ingredients (if the paneer has solidified – crumble it with your hands). Mix all the ingredients to form a soft dough. Make small balls from this. If the mixture sticks to your hands, apply some cooking oil on your palms. Heat some oil in a wok or kadhai and deep fry these balls. the oil should be hot or else the balls will tend to break apart. Strain them on a paper towel and keep aside. For the Gravy: Take the tomatoes, onions, ginger and grind them to paste. Take some oil in a deep and broad vessel and stir fry this paste till the oil starts to separate. then add salt, turmeric, chilli powder, garam masala and the liquid that was saved after making paneer. let this simmer for about 15 minutes on medium heat. the gravy is ready. Do not add the koftas immediately. The koftas are very soft, hence should be added 5 minutes before serving or else they will absorb too much gravy and crumble. I ususally make them ahead, and then heat the gravy and koftas together in the microwave just before serving.